Rye Bread

Place the warm water, oil, honey, and molasses in a large bowl and sprinkle the yeast on top.

Allow the yeast to dissolve (approx. 5 minutes).

Mix in the rye flour, caraway seeds (if using), and salt.

Add the bread flour, a little at a time, stirring, until a stiff dough forms (the dough should pull away cleanly from the sides of the bowl).

Knead the dough vigorously for a full 10 minutes.

Mist a sheet of plastic wrap lightly with non-stick spray and lightly cover the dough with it, allowing it to rise in a warm place until doubled in volume (approx. 1 hour).

Punch the dough down, sprinkle it with flour, knead it a few times, and shape it into a rough oblong.

Lightly mist a sheet of plastic wrap and use it to lightly cover the unbaked loaf, allowing it to rise in a warm place until doubled in volume (approx. 1 hour).

Place a large metal pan filled with water in the bottom of the oven and preheat it to 350 degrees F.

Slash the unbaked loaf with a lame or sharp knife to allow steam to escape during the baking process.

Bake the loaf in the steamy oven until it registers an internal temperature of around 200 degrees F (approx. 1 hour).

Cool in the pan* (if using) for 20 minutes, then transfer to a wire rack to cool completely.